Chili Rubbed Pork with Apricot Glaze

Since many of you have such large families, I opted to get you as much meat as possible and have you provide the peach/apricot jam.  I figure most of you probably have jam around the house anyway and that way you can cater the flavor to your family (I know not everyone is crazy about apricot.)  I have provided all the other glaze ingredients and spices. You just need the jam and then need to cook the meat. Hope that's okay!

Ingredients

• 4 lbs. pork loin
Spice Rub:
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1/2 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
Glaze:
• 1 jar (about 1 1/2  cups) apricot or peach jam/jelly
• 1/2 cup barbecue sauce
• 1/2 teaspoon  ginger
• 1/2 teaspoon garlic powder
• 5 drops hot sauce (I used Tabasco)
• 2 tablespoon chopped fresh cilantro
• 4 T. lime juice

Directions

1. Combine chili powder, garlic powder, sugar, salt and pepper in a small bowl. Rub the spice mixture on the pork loin. Cover the pork and refrigerate for 2 to 24 hours.  I marinaded the meat for 24 hours before freezing.
2. You will need to provide your own jam/jelly. Prior to cooking the meat, melt the apricot jam in a saucepan over medium heat. Remove the pan from the heat and stir in the remaining glaze ingredients (included with the meat). Place half of the glaze in a serving bowl and set aside to serve with the pork loin later.
3. Crock Pot Instructions:  Pour half of the glaze over the meat in the crock pot and cook  about 8-10 hours on low (you are cooking more meat than I have ever cooked so I'm sorry for the approximate times!) Meat is done when it can be easily shredded with a fork. Serve meat shredded or sliced with reserved glaze.
4. Roasting Instructions: Preheat the oven to 400 degrees. Place the pork in a lightly greased, foil-lined 9X13-inch pan. Bake for 20 minutes. Brush with the apricot glaze.  Bake for 20 more minutes. Again, brush with glaze. Bake an additional 10 minutes or until the pork reaches 160 degrees internally. **New recommendations suggest pork loin can be cooked to 145 degrees instead of the original standard of 160, but I have never personally tried it! Remove the pork from the oven, tent with foil and let it rest for 5 minutes before slicing.
5. Serve the sliced pork over couscous, rice or potatoes with the reserved glaze alongside.